St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-10-30

! the brain and stiffen the backbone, and
t his is the reason why lawyers are so
much given to eating them. The oyster
houses in the vicinity OF the court house
| and down around the lawyers offices on
jackson street have very large trade
from the lawyers. The stream of law
/ yerS begins TO flow in upon these places
about noon, and from that time till
about o'clock there is a great deal OF
activity. The lawyers rush out of court
| and hurry to the fayorlte place where
! the little oys ter can be had. The Oys-
! tiers are easily digeSted and quickly
served, and the walters have such Il
wonderful memory that they know just
what kind of oysters each man wants
and Just how he wants them served.
Most men have a particular style III
which they want them cooked, or else
they want them raw, either on the half
shell or on plate. Each regular GUS
TONER'S style is known. The proprietors
of these houses do big business, make
large amounts of money and wear fine
diamonds.
HOW SOME MEN LIKE THEM.
Judge Burr takes them raw, just as
they used to in the army. and with them
he takes along little hard tack.
Chris O'Brien is an epicure, and they
must be Scalloped for him OF braided on
a sea coal fire.
Judge Flandrau sailed around the
world and has tried them every way,
and he takes his fried as rule, but if
hard pressed for time he takes them
raw on the half shell.
Judge Egan is not particular how they
are served so they are Blue Points.
These are the only kind for the real old
fashioned Democrat.
Corporation Counsel Murray always
calls for the Saddle Rocks and little
piece of celery on the outside.
Hon. C.. Il. Davis has natural liking
for the generous SIN ewShury, but he is
experimenting with the Chesapeakes,
the Blue Points. the East Rivers and
the Saddle Rocks. so that when he goes
to " ashington. he will be up III what
ever style is required.
James Smith, Jr., is getting fat on the
Shrewsbury.
. Hon John B. Brisbin stands by the
. Blue Point Oh the half shell like little
man.
Sheriff Richter takes them any way,
: and polishes them off with easy grace
and dignity.
5 Gen. Sanhorn prefers the stew. but as
it takes some time to prepare them, and
: with him time is money, he usually
takes them raw on the half shell.
L. tltC lohCS Ills 1liCu
: Z. q. Rogers has no time to wait, and
hurries down half dozen raw.
Judge Barrett, when it comes to oyS-
tiers. will always take his time. In this
matter he cannot be hurried. He is the
most scientific and artistic epicure in
the Northwest. -Four raw Blue Points
open up the business, and these are fol
lowed by three fried Shrewsbury's, and
, these by one Or two of each of the other
kinds in turn, till he sizes them all up.
, c. n. Bell is satisfied with nothing
but the kind that President Cleveland
} eats.
John O'Brien always reads poetry
while the oysters go to their long home
E. S. Chittenden talks to the bivalveS
| on the law of tenants in common, as
| they slide slowly down.
: Gordon E. Cole doesn't say much, but
4 he thinks a good zeal, as the noble
Shrewsbury slides along where so many
5 have gone before.
: When W. D. Cornish performs the
| feat he looks as though he were receiv-
: ing blessing.
f If you want to see circus you should
5 see E. St. Julien Cox struggle with q
l Saddle Rock. He never fails to land
2 him where he will do the most good.
Count de R0chebrune does not make
t much fuss about polishing off couple
5 of stews and then laying dozen fried
: ! on them to keep them still.
W. W. Erwin always delivers himself
J of little piece of poetry, OF Fourth OF
July Grafton, as the little oysters disap-
: pear in somewhat lengthy procession
! r. b. Galusha always manages to get
grapevine lock on each oyster. In
this way he lays them away Just where
he wants them.
/ W. X. CASTOR always wants red hot
t stew rain or shine.
Judge German takes his on the fly in
J he left field.
l Edwin Gribble eats them always with